Peel the fresh ginger and slice it into thin pieces. The thinner the slices, the less chewy the final candy will be.

Place the ginger slices in a pot of boiling water and let them cook for about 10 minutes. This softens the ginger and removes some of its spiciness. Drain and set aside.

In a saucepan, combine the 400g granulated sugar, 1 cup of water, and a pinch of salt. Heat the mixture over low heat, stirring continuously until the sugar dissolves completely.

Add the blanched ginger slices to the sugar syrup.

Simmer over low heat for about 45 minutes to 1 hour, stirring occasionally. You're aiming for the ginger to become translucent and the syrup to become thick.

Use a slotted spoon to remove the ginger slices from the syrup and transfer them to a cooling rack, allowing excess syrup to drip off.

Once the ginger slices are slightly cooled but still sticky, roll them in a bowl of granulated sugar to coat them evenly.

Place the sugar-coated ginger slices back on the cooling rack and allow them to dry for several hours or overnight. They should become firm and candy-like as they dry.

Once fully dry, store the ginger candy in an airtight container. They make a great snack on their own or can be chopped and used as a topping for desserts.